Drain the chick peas and reserve the juice.
Blend the chick peas in a blender – you may have to do this in stages to get it smooth.
Add the oil while blending (Um. Make sure you stop the blender before lifting the lid. But you knew that.)
If it is not smooth, add the reserved juice as you feel necessary.
Add the rest of the ingredients.

This keeps for quite a while, so you can make a big batch and keep it around. That is assuming you don’t eat it all in one sitting. Not that I have done that or anything.

Sometimes I get crazy and instead of lemon juice, I use a piquant vinegarette. And throw in a dried jalapeno. When I get baguettes, I slice them right away and freeze them so I can toast them later in the oven with garlic butter. They’re tasty for hummus conveyors 🙂